These are the best Carrot Cake Cupcakes made from scratch! They are loaded with fresh grated carrots and pecans, and topped with delicious Cream Cheese Frosting! It will be an easy dessert recipe for Easter or any Summer party!
I like everything that includes carrots, Morning Glory Muffins, Carrot Zucchini Muffins, and especially these scrumptious Carrot Cake Cupcakes made with my favorite Cream Cheese Frosting!
Why this recipe works
These Cupcakes should be light, moist, and fluffy, with evenly distributed grated carrots and chopped nuts. This recipe does exactly that, and here is why:
- Vegetable oil and apple sauce provide enough moisture, so these mini cakes won’t end up dry.
- Adding brown sugar adds more caramel flavor, because it has molasses.
- Cinnamon and all spice give a perfect touch of warmth and aroma.
- Mixing butter and cream cheese for frosting, provides the best creaminess and flavor to the icing.
How to make it
To start, mix all the dry ingredients (all-purpose flour, baking soda, baking powder, salt, all spice, and cinnamon) is a mixing bowl and set it aside (Photos 1-4).
In a separate mixing bowl, whisk together vegetable oil, granulated and brown sugar (Photos 5-8).
Add eggs, apple sauce, and vanilla extract and whisk again (Photos 9-12).
Add dry ingredients to the mixture and mix until well combined (Photos 13-14).
Then fold in shredded carrots and chopped pecans (Photos 15-16).
Divide the mixture between 12 cupcakes liners and bake for about 20-22 minutes at 350°F, or until a toothpick comes out clean.
Take them out of the oven and let sit in a baking pan for 10 minutes, then transfer to a wire rack.
How to make Cream Cheese Frosting
While the cupcakes are cooling off, we can start working on the frosting.
In a large bowl, beat softened butter and cream cheese together on a medium/high speed until softened (Photos 17-19).
Beat in powdered sugar and vanilla extract until smooth (Photos 20-22).
How to assemble
Now it’s time to assemble the cupcakes.
Cut of a tip of a piping bag and place a piping tip in it. I like to use 1A Round or a French star tips. Fill the piping bag with the frosting.
Then pipe the icing on top of the cupcakes.
You also can sprinkle the tops with finely chopped pecans.
Tips for Best Results
Grating carrots. To grate the carrots, you can use a food processor or a hand grater. I personally like to use a grater because it’s faster and less items to wash. If you decide to use a food processor, just use a “pulse” button until the carrots are finely chopped. But don’t overdo it, because you don’t want to have carrot juice.
Mixing. You never want to over mix the batter. Otherwise it will be tough. So, make sure you mix the ingredients just enough to evenly distribute the ingredients.
Frosting. It is crucial to use room temperature butter and cream cheese to get the desired creaminess and texture. If it’s too cold, your icing will be lumpy. If it’s melting, it will be too runny and the icing won’t hold the shape.
Options and Substitutions
Pecans. If you don’t have pecans, you can use walnuts instead. If you are allergic to nuts in general, just skip them.
Applesauce. Don’t have applesauce? Not a problem! Just use Greek yogurt or sour cream instead.
Vegetable Oil. If you don’t have vegetable oil, you can use coconut oil. However, the cupcakes will have some coconut flavor.
FREQUENTLY ASKED QUESTIONS
Put the cupcakes in an air-tight container and put in the refrigerator. They will stay fresh for about a week. Let them sit on the counter for about 30 minutes to warm up before serving.
You can easily freeze them up to 3 months. Place them in an air-tight container and put in the freezer. To thaw, put them in a refrigerator overnight, then take them out and keep on the counter for 30 minutes to 1 hour.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Carrot Cake Cupcakes
Ingredients
Ingredients for Cupcakes:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon all spice
- 1 teaspoon cinnamon
- ½ cup vegetable oil
- ⅓ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ cup finely grated carrots
- ¼ cup chopped pecans
Ingredients for Frosting:
- ½ cup unsalted butter room temperature
- 8 ounces cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
How to make Carrot Cake Cupcakes:
- Preheat the oven to 350°F. Line cupcake pan with 12 cupcake liners and set aside.
- Mix all dry ingredients (all-purpose flour, baking soda, baking powder, salt, all spice, and cinnamon) together and set aside.
- In a large mixing bowl, whisk together vegetable oil, brown and granulates sugar until well combined, add eggs, unsweetened applesauce, and vanilla extract and whisk it again until smooth consistency.
- Add dry ingredients to the mixture and fold it in till well combined.
- Add shredded carrots and chopped pecans and fold it in.
- Divide the batter between 12 cupcake liners and bake for 20 minutes at 350°F. When they are ready, take them out of the oven and set aside to cool off for a few minutes, then transfer to a wire rack.
How to make Cream Cheese Frosting:
- In a large bowl, beat softened butter and cream cheese together on a medium/high speed until softened.
- Beat in powdered sugar and vanilla extract until smooth.
How to assemble:
- Cut of a tip of a piping bag and place a piping tip in it. I like to use 1A Round or a French star tips. Fill the piping bag with the frosting.
- Then pipe the icing on top of the cupcakes.
- You also can sprinkle the tops with finely chopped pecans.
Video
Notes
Nutrition
Update Notes: This post was originally published in 2018, but was republished with new photos, step by step instructions, tips, and FAQs in Feb of 2020.
Absolutely the moistest!
Doubled recipe for a party and everyone raved. I even colored the frosting and sprinkled colored sugar on them
Question: can recipe be adapted to a bundt cake?
Hi Jackie! I’m so happy you liked these cupcakes! Unfortunately, I never tested this recipe as a bundt cake, so I cannot say for sure if it will work out.
Made these on a whim as I had left over carrots. Easy recipe and so delicious! Going to make this one again including the cream cheese frosting
I had trouble with the frosting. I whipped it up and left it in the fridge to use the next day. But it went liquid. Apparently you need to be careful not to beat the mix for long as it affects the cream cheese. Possibly turning it into curds and whey?
Now that is the most delicious and sexy looking cream cheese frosting I have seen. Carrots cakes are best, and with cream cheese frosting who can resist!
The cupcakes look like a party in themselves. Carrot cake/cupcakes and cream cheese frosting go perfectly together. What I’d love to do is make a double batch and freeze one for later and frosting them before serving. There are several occasions where the carrot cake cupcakes would be ideal.
Carrot cakes are my favourite so I’m excited to try it as a cupcake now. Looks absolutely divine.
What perfect looking cupcakes! I love the addition of pecans and how coarsely the carrots are grated. I like to really see and taste the carrots and this delivers, thanks for sharing.
This cake is by far my favorite. Your cupcakes are drool worthy. I am so making this.
These carrot cake cupcakes are a wonderful springtime dessert. The cream cheese frosting on top adds a little sweetness but not too much.
Your cupcakes recipe is definitely one of the easiest-to-follow that I’ve seen. The instructions are precise and the photos are amazing! can’t wait to print it out and get to cooking!
These are the best looking carrot cake cupcakes I’ve ever seen! How lucky, I have all of the ingredients in my kitchen and going to try them today! I haven’t made any carrot cake for Easter this year, so will be making up for it with these beauties!
Hmm yum! This Carrot Cake cupcakes are perfect to have any time, any parties or any occasions! They look oh so yummy and mouthwatering! Especially that cream cheese frosting.
Yup…since I am the only person in the family that loves carrot cake (I know right??), this is perfect. I can make and freeze these. Bring them out and I don’t have to share.